1. Line the sides of a 9-by-3-inch springform pan with strips of parchment paper. Lay half the vanilla wafers on the bottom of the pan in overlapping concentric circles.

2. In a food processor, puree the strawberries.

3. In a large bowl, whip the cream to soft peaks. Add sugar and whip again until just stiffened; do not overwhip. Transfer 2/3 of the whipped cream to another bowl. Fold the strawberry puree into the remaining whipped cream.

4. Put 1 cup of the whipped cream in a large resealable plastic bag. Snip off a bottom corner and pipe the cream over the wafers and around the inside edge of the pan to create an inch-high dam. Pour the strawberry whipped cream into the center and spread it out, level with the dam.

5. Arrange the remaining cookies over the cream in overlapping concentric circles. Top with remaining whipped cream, spreading and smoothing it level with the edge of the pan. Arrange the blueberries evenly over 1/3 of the cream. Arrange the raspberries in 4 or 5 stripes to create a flag pattern. (Or simply strew a mixture of berries across the top.) Chill for at least 8 hours, or as long as overnight.

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